with Sweet Potato Mash and Roasted Broccoli
Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Sweet potato • Broccoli • Maple syrup • Dried cranberries (cranberries, sugar, sunflower oil) • Red wine vinegar • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Rosemary • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil) • Chili flakes.
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Tags
Pork Chops, bone-in
2 unit(s)
Dried Cranberries
28 g
Chicken Broth Concentrate
1 unit(s)
Maple Syrup
1 tbsp
Red Wine Vinegar
0.5 tbsp
Chili Flakes
4 g
Broccoli
227 g
Montreal Spice Blend
6 g
Sweet Potato
2 unit(s)
Rosemary, sprig
1 unit(s)
Oil
1.5 tbsp
Butter
3.5 tbsp
Pepper
0.25 tsp
Salt
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return sweet potatoes to the same pot, off heat.
- Cut broccoli into bite-sized pieces.
- Strip 1 tsp (2 tsp) rosemary leaves from stems, then finely chop.
- Roughly chop cranberries.
- Meanwhile, to an unlined baking sheet, add broccoli and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 7-10 min, flipping halfway through, until tender.
- While the broccoli is roasting, pat pork dry with paper towels. Season with salt, pepper and Montreal Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Pan-fry for 1-2 min per side, until golden.
- Remove from heat, then transfer pork to another unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
- Cover to keep warm.
- Heat the same pan over medium.
- Add broth concentrate, 1/2 tsp (1 tsp) rosemary, cranberries, and 1/2 cup (1 cup) water.
- Bring to a simmer, deglazing the pan.
- Cook for 3-4 min, stirring occasionally, until cranberries soften.
- Add half the vinegar (use all for 4 servings), 1 1/2 tbsp (3 tbsp) butter, and half the maple syrup (use all for 4 servings).
- Cook for 2-3 min, stirring occasionally, until slightly thickened. Season with salt and pepper.
- When the pork is done, transfer to a plate to rest for 3-5 min.
- Sprinkle 1/4 tsp chili flakes over broccoli, then toss to combine. (Like things spicy? Add more chili flakes!)
- Divide sweet potato mash, pork and broccoli between plates.
- Spoon cranberry jus over pork.
940
kcal
Calories
54
g
Fat
19
g
Saturated Fat
65
g
Carbohydrate
26
g
Sugar
10
g
Dietary Fiber
47
g
Protein
170
mg
Cholesterol
1120
mg
Sodium
1.5
g
Trans Fat
1700
mg
Potassium
200
mg
Calcium
4
mg
Iron
and Parmesan Squash-and-Bean Casserole
